These chocolate chip carrot cake scones are fluffy, buttery, and oh so soft. Studded with gooey chunks of chocolate chips and carrots. The perfect addition to your summer brunch.
You can never go wrong with an extra buttery and fluffy scone…especially when it has chocolate. I mean you can never go wrong with chocolate, right?
These scones are perfectly sweetened with dates, coconut sugar, and a hint of dark chocolate. If you want to spruce them up a bit you can finish them off with a drizzle of a simple powdered sugar icing.
Carrot cake is usually a springtime dessert, but as I mentioned previously I’ll happily take desserts any time of year.
These scones are relatively easy and simple to make. Ingredients are simple and they are done in less than 45 minutes.
First, the milk and vinegar are whisked together and set aside for 5 minutes to “curdle.” This will act as buttermilk and create extra fluff and volume in the scones.
Then the soaked dates are added to a blender along with a few tbsp of water and blended until a paste forms. The milk mixture, date paste, and vanilla are whisked together in a small bowl until combined.
In a separate larger bowl, the flour, sugar, baking powder, lemon zest, and salt are whisked together. The butter is then cut into the flour until it resembles pea-sized pieces. The wet mixture is poured in and stirred until a shaggy dough forms. It will seem dry at first, but once it is pressed together it will be softer and a bit more moist.
The dough is shaped into a 1.5″ circular mound then cut into 8 even wedges. The less you knead and handle the dough the more buttery and flakey it will be!
Scones are arranged on a lined baking sheet and baked for 22-25 minutes until tops are light golden brown. They are cooled for 5 minutes before drizzled with icing.
I have not tested this recipe using any substitutions, so I can not speak on how it would turn out if you did so.
However, you are welcome to omit the chocolate chips. You can also add a bit of cinnamon and nutmeg if desired for extra spice.
These scones may work with hardened coconut oil, however I have not tried it. Let me know if you test that variation out!
These Chocolate Chip Carrot Cake Scones are…
- Soft, buttery, and flakey
- Easy and simple
- Vegan
- Oh so delicious
These chocolate chip carrot cake scones are fluffy, buttery, and oh so soft. Studded with gooey chunks of chocolate chips and carrots. The perfect addition to your summer brunch.
- ½ cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 cup pitted, medjool dates soaked in boiling water for 20 minutes
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup coconut sugar or sub cane sugar
- 1 tbsp baking powder
- 1 tsp lemon zest
- ¼ tsp salt
- ½ cup cold vegan butter
- 1 cup shredded carrots
- ½ cup chocolate chunks
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Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
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Measure out non-dairy milk in a liquid measuring cup. Whisk in apple cider vinegar. Set aside for 5 minutes to curdle. To a high-speed blender, add soaked dates and 3 tbsp of water. Blend until a smooth paste forms. Add a tbsp or two more of water if needed to help blend.
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To a small bowl, whisk together milk mixture, date paste, and vanilla until smooth. To a large bowl, combine flour, sugar, baking powder, lemon zest, and salt. Cut chilled butter into small cubes. Use your hands or pastry cutter to cut the butter into the flour until they're pea-sized pieces. Pour in the wet mixture. Stir until the dough just starts to come together. Mix in the shredded carrots and chocolate chunks.
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Transfer the slightly shaggy dough onto a lightly floured surface. Press dough together and form into a 1.5" thick circle/mound (Make sure not to knead the dough too much. The less you do the more flaky and buttery it will be!). Cut into 8 wedges. Place on the prepared baking sheet. Brush tops with a bit of non-dairy milk and a sprinkle of sugar. Bake for 22-25 min. until golden brown. (Optional): Drizzle with icing.
Wow, these look incredible! Thank you so much for sharing the recipe.
Author
Thank you Tori!